Chamorro BBQ Chicken
In case you didn’t know, I was born and raised on the island of Guam. One of the most memorable foods from back home has to be the Chamorro BBQ. I always miss home and being able to make food that connects me to my memories is the best. I hope you try this out yourself and enjoy it as much as I do.
Chamorro BBQ ChickenCuisine: ChamorroDifficulty: Easy
2 pounds of chicken drums or thighs (can be bone-in or boneless/skinless)
1 cup soy sauce
1 cup Sprite (7up, even Coca-Cola works too)
3 lemons, juiced
4-5 smashed garlic cloves (substitute: 1 tbsp garlic powder)
1 medium onion, sliced (substitute: 1 tbsp onion powder)
1/2 tbsp fresh cracked black pepper
- Glaze for Basting
1/2 cup soy sauce
1/4 cup vinegar
1 tsp garlic powder
1 tbsp brown sugar
1 tbsp corn starch
Equal parts soy sauce and lemon juice
1 small onion diced
1 jalapeno, diced
- Combine all marinade ingredients and chicken in a resealable bag or bowl with a tight fitting lid. Marinate chicken for at least 2 hours, but it is best to do so overnight.
- When ready to cook the chicken, remove chicken pieces from marinade and pat dry.
- Airfry chicken pieces for 12 minutes at 400ºF.
- While the chicken is cooking, making your glaze for basting. Combine all the glaze ingredients in a small sauce pan and whisk to combine. Heat sauce and bring to simmer, whisking to dissolve all the ingredients. Simmer until sauce is thick, then set aside.
- Baste chicken with glaze and airfry for 5 minutes, then baste chicken again and airfry again for 5 minutes. Repeat this process multiple times until you reach a full cook time of 15 minutes. Chicken should be fully cooked by this time and have a crispy and charred exterior.
- Serve chicken with finadene (see ingredients above – steps are super simple, just combine all together).